Spinach salad

Prep Time:

N/A

Cook Time:

N/A

Serving Size:

1/4 recipe (135 g)

Lunch

Fresh spinach is available throughout the year and makes a nice change from lettuce.

Vitamin C in oranges and other fruits and vegetables improves the body’s absorption of iron from grains and dark green vegetables, such as spinach.

Ingredients

6 cups lightly packed baby spinach (about 5 oz/150 g)
1 large sweet onion, such as Spanish, Vidalia or other 1 mild onion, cut into rings
1 large orange
1 Tbsp (15 mL) unsweetened orange juice
1 clove garlic, finely chopped
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground black pepper
2 tsp (10 mL) vegetable oil

In a salad bowl, combine spinach and onion.
Peel orange and cut into sections. Cut each section in half and add to the spinach mixture.
Squeeze juice from remaining orange membranes into a measuring cup and pour in enough orange juice to make ¼ cup (60 mL). Stir in garlic, salt, pepper and oil.
Pour dressing over salad and toss to coat. Cover and refrigerate for 4 to 6 hours to let the flavors mellow.

Recipe reprinted with permission from Canada’s 250 Essential Diabetes Recipes, Sharon Zeiler, Robert Rose Inc., 2011, http://www.robertrose.ca